Tag Archives: soy sauce

Main Course

Singapore Noodles

Singapore noodles

Ingredients:

6 oz rice sticks also called rice noodles. ( I brought mine from Asian stores)

For the sauce:

1 1/2 tsp curry powder- (I tried S&B oriental curry powder)

3 tbsp soy sauce

1/2 tsp rice vinegar

1/2 tsp Crushed dry red pepper

1 tsp brown sugar, optional

For the noodles

1 tablespoon vegetable oil

1 tablespoon sesame oil

2 heaping teaspoon ginger garlic paste

1 carrot, peeled and cut into match sticks

1 red pepper, cut into thin strips

1 1/2 cups shredded cabbage

1 cup cubed fried tofu, available in Asian markets

1 heaping cup bean sprouts

3 scallions, chopped

4 lemon or lime wedges

Chopped cilantro for garnish

Preparation:

Soak the rice noodles according to package instructions. (This usually involves soaking them in warm or cold water for 2-5 minutes). Drain well and set aside in the colander.

Whisk together all ingredients for sauce, along with 3 tablespoons of water. Set aside. Heat oil in a large wok, Add ginger garlic paste and let them sizzle on medium heat, till fragrant and lightly browned.

Pour in half of the sauce. Work quickly, and mix everything together, breaking up any lumps with a wooden spoon. Cook till the sauce starts to bubble, about 20 seconds.

Veggies

Throw in red peppers, carrot, cabbage, and tofu. Crank up the heat to medium-high and sauté till the vegetables just start to wilt, about 2 minutes. Don’t over cook the vegetables.

Singapore noodles

Add the soaked, drained rice stick noodles to the vegetables. Also add the remaining sauce. Working quickly, and using two spoons or tongs, toss and combine everything till the noodles are well coated in the sauce. Turn off heat and add sesame oil, bean sprouts and scallions. Toss well. Serve immediately garnished with chopped cilantro and lemon or lime wedges on the side to squeeze over the noodles.

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Main Course

Simple Peanut Noodles

Simple peanut noodles

Ingredients:

2 cups- Broccoli

1 cup- shredded cabbage

1 cup- sliced carrots

8oz- linguine or spaghetti

For sauce:

3 Tbsp- peanut butter

2 tbsp- soy sauce

1 tbsp- lime juice

1 tbsp- sesame oil

1-2 garlic cloves, minced

Crushed red chili flakes, according to your spice level

Cilantro and bean sprouts for garnishing

Preparation:

Bring 4-6 quarts of water to boil adding little salt. Once it starts boiling, In a colander, add the chopped veggies and immerse in water and cook it for a minute or two.

Veggies

They have to be little tender yet a bit crispy. Remove the colander from water, drain all the water and keep aside. Add the linguine or spaghetti to the water and cook according to the instructions on the packet.

Pasta

Meanwhile place all the sauce ingredients in a bowl and mix well by adding 3-4 tbsp of water. Adjust the spiciness according to your taste.

Peanut sauce

Once the pasta is cooked. In a large wok, add them with veggies and give it a quick stir. Add the sauce all over the pasta and mix well. Add 1 tbsp of soy sauce and salt to taste. Garnish with cilantro and bean sprouts and serve hot!

peanut noodles

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Soup

Bok Choy Mushroom Soup

Bok choy mushroom soup

Ingredients:

Bok choy- 3 cups, coarsely chopped

Canned white mushrooms or shiitake mushrooms (8 oz)-1 can

Tofu-1 cup cubed

Vegetable broth- 3 cups

Water- 1 cup

Soy sauce– 1 tbsp

Ginger- 2 tsp finely minced

Lime juice -2 tsp

Cilantro– 1/4 cup

Salt- to taste

Pepper- 1 tsp

Preparation:

Heat vegetable broth mixed with water in a pot, add in tofu, bok choy and mushrooms, salt, pepper, ginger and soy sauce.

Bok choy

Mushrooms

Tofu

Cover the pot and boil for 10 minutes. Add cilantro and lime juice just before serving! Enjoy

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Main Course

Vegetarian Sushi

Vegetarian Sushi

Servings- 4 rolls

Ingredients:

Sushi rice– 2 cups

Sea weed sheets

Sushi rice vinegar 2 tbsp

Tofu- 1 pack

Carrot-1

Zucchini- 1

Red chilli powder– 3/4 tsp

Lemon- 1 tsp

Salt

Oil- for shallow fry

Soy sauce– for dipping

Materials required:

Sushi mat

wooden spatula

Preparation:

Shallow fry long strips of tofu in a tablespoon of oil until golden brown and crispy, keep aside. Cut carrots and zucchini into long thin strips, coat the vegetables and tofu with little lemon, salt and red chilli powder and set aside. (My version of spicy sushi) 🙂

vegetarian sushi

Cook rice according to the directions provided on the packet. The rice must be a bit mushy, once cooked mix it well with vinegar and keep aside.

Rice

On a flat surface, spread the sushi mat. Place the sea weed sheet on top (slightly toasted sheets gives a crispy texture) and add enough rice so that you cover 3/4th of the sheet. Spread the rice grains 1 inch thick and make sure it’s tightly packed.

vegetarian sushi

Place 3- 4 strips of carrots, zucchini, and tofu lengthwise on the rice on one edge.

vegetarian sushi

Place your fingers next to the vegetables and start rolling it tightly until you reach the end where there is no rice. Tap the edge with little water and roll the sushi completely. Tapping with water allows the edge to stick well.

vegetarian sushi

Now cut 1 inch of the edges on both side and keep aside, cut the rolls into bite size pieces. Dip the rolls in soy sauce and enjoy!

Vegetarian sushiVegetarian Sushi

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Main Course

Thai Noodles

Ingredients:

Flat rice noodles – Approx 8 oz

Spring onions – 1 bunch (finely chopped)

Baby bok choy – 2 to 3 heads ( chopped)

Bean sprouts – 1 ½ cup

Soft tofu – ½ cup (cut into cubes)

Coriander/ cilantro– ¼ cup chopped

Vegetable stock- 4 Tbsp (optional)

Groundnuts/ peanuts -½ cup roasted peanuts, coarsely ground

Oil

Ingredients to make sauce:

Tamarind paste- ¾ Tbsp

Chilli garlic sauce- 2 Tsp

Soy sauce– 3 to 4 Tbsp

Stir fry sauce- 2 Tbsp

Brown sugar- 3 Tbsp

Water- ¼ cup

Mix all the above ingredients in a bowl and keep aside.

Preparation:

Soak noodles in hot water for 8-10 minutes or until soft.  Heat a wok or frying pan over medium high. Add 2 tbsp of oil, stir fry bok choy and spring onions until they turn dark green in color. Now add the noodles along with vegetable stock and stir fry for 2 minutes.

Mix tofu with the noodles and stir fry for 1-2 minutes. Add the sauce slowly and continue stir frying. Toss the noodles well so that the sauce is evenly spread to noodles. Add extra sauce if required.

Add bean sprouts, mix well. Noodles are cooked well when they are soft and become sticky. Remove from heat, sprinkle coarsely ground peanuts and garnish with coriander/cilantro.

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Salads

Raw Mango Salad

Ingredients:

Raw mango -¼ of a mango chopped into matchstick size pieces (choose a mango which is a bit firm)

Bean sprouts- 1 handful

Lettuce- 4 leaves

Peanuts/groundnuts- 1 handful roasted and ground coarsely

Shredded dry coconut- 1 handful roasted lightly (optional)

Spring onions- small bunch, chopped

Coriander/cilantro– ¼ finely chopped

Fresh basil- ½ Tbsp

Dressing:

Soy sauce– 2 Tbsp

Sugar-1 ½ Tbsp

Chilli garlic sauce- 1 Tbsp

Preparation:

In a bowl mix soy sauce, sugar, chilli garlic sauce and keep aside. Mix chopped raw mango, bean sprouts, peanuts and spring onions in another bowl.

Take a lettuce leaf. Add the mango mixture in the centre and sprinkle the dressing as per your need.

Garnish with cilantro, basil leaves and roasted coconut. Now wrap the lettuce so that the mixture do not fall from any openings and enjoy!. We can make four lettuce wraps with the above given measurements

Optional:  If you do not have lettuce, you can have the salad by itself.

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Main Course

Eggplant Stir-Fry

Ingredients:

Vegetable oil-2 Tbsp

Japanese eggplant- 2 cups, diced

Red onion- 1 medium, thinly sliced

Tomatoes-2 medium, chopped

Brown sugar- 3 Tsp

Soy sauce-2 Tsp

Lime juice-2 Tsp

Chilli-garlic sauce- 1½ Tsp

Bean sprouts- 1½ cup

Bamboo shoots- 1 small can, sliced

Fresh mint- 3 Tsp chopped

Preparation:

Heat oil in a Wok or large pan. Sauté onions for 2 minutes, add in eggplant, stir-fry for 10 minutes over high heat or until eggplant is brown.

Stir in tomatoes, brown sugar, soy sauce, lime juice and chilli garlic sauce. Cook for 3-4 minutes. Add bean sprouts and bamboo shoots, stir fry for a few more minutes.

Garnish with mint and serve with hot rice (preferably sticky rice).

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